How do I make really fluffy scrambled eggs?!
Answers: Whenever I make scrambled eggs, they become very very dry and quite disgusting. How do I make them fluffier?
This is your answer! The key to making fluffy eggs is to whisk them really fast with the milk. Whisking allows air to get to the eggs and makes them look frothy after about 2-3 minutes. I use a spoon and just whisk really fast.. It is like making meringue which is very light and fluffy.. Then add your eggs to olive oil or butter in the pan.. I don't even really mix them around too much... Just let it cook and when almost done mix i a bit.. This works well with making fluffy omelettes too.. Hope this helps..
add milk, dont put the burner so hot, and move them around as they cook =]
I always add a teaspoon (or 2 ) of milk while beating the eggs and this makes the eggs nice and fluffy
I mix the eggs with a little milk, pour the mixture into a pan(i use Pam cooking spray for the pan) over medium heat, and put a lid on it. "scamble" them every minute or so, but keep the lid on as much as possible. the mosture being trapt keeps them fluffy and great!
I add just a splash of milk or water. Then i put them into a hot skillet and drag one side into the middle...then the other side...and keep doing this until most of the liquid has set. Then i flip it all over to make sure it's all cooked and gently break them up with the spatula. I top them off with a sprinkle of lawery's seasoning salt. I've done this for years and everybody loves them. And don't forget to spray the pan with Pam.
2 eggs, no milk, 2 small shakes of salt . grease the pan with 1 tsp of butter... let it melt and use a spatula to spread it around so the eggs dont stick. this always works for me ;]
Add a little bit of milk.
Add a little baking soda, makes em fluff!
Scramble eggs just until well mixed - don't over-scramble
Use a bit of cream or half and half - the cream makes the eggs creamier than regular milk.
Don't have the flame too high when cooking - medium heat is best.
Try not to over-scramble or mix while the eggs are cooking - gently turn over large sections with a spatula - Over mixing will separate the eggs too much and cause them to dry out faster
Take off the heat when they are just-cooked or almost look undercooked a tad - the eggs will keep cooking a bit once they come off the heat - they can be delicate little creatures! lol!
I hope that helps!
Use a non-stick pan. Add a few teaspoons of water to the egg mix.
Make sure your pan is hot. I do this by putting in about 1/4c water in the pan before I cook. As soon as the water boils off I add in my oil, wait ten seconds, then add in my eggs.
Immediately use a rubber spatula and bring the cooked edge of the eggs to the middle of the pan. Then tip the pan so the uncooked eggs pour onto the hot pan.
As soon as the eggs won't run anymore, turn the heat off to the pan. Fold the eggs over and shake for about 30 seconds more. The heat from the cooked eggs will finish cooking the rest of it.
Oh and don't add salt to the eggs until they are cooked. It makes them watery.
The whole process should take less than 2 minutes.
I am a chef.
Separate your whites and your yolks. whisk the yolks together with a little milk until frothy. Whisk the whites until soft peaks form. on gentle heat, heat a saucepan or pan with a little butter, fold the egg white mixture into the yolk mixture and gently combine. pour the mixture into the heated pan and gently continue to stir the mixture with a whisk until it starts to thicken (cook). one of the most common mistakes people make is that they keep the mixture on the heat until it appears fully cooked..... you need to remove the pan from the heat while the mixture is still 'shiny' and not quite fully cooked (the heat will continue to cook the eggs after the pan is removed from the heat). remember to keep whisking the eggs right up until you serve them.
1. add water not milk before beating (tip from Paula Deen)
2. beat with an immersion blender if you can (adds in air for more fluffiness)
You are overcooking them.
Crack 2 eggs; add 1/4 cup of milk and whisk w/ a fork. For super-fluffy scr eggs, you can whisk, or whip in blender or w/ a mixer to get some air incorporated.
Then pour into preheated nonstick skillet w/ a bit of butter or oil. Let it sit until you see it firm up, then gently scrape up, allowing raw egg to run into it's place. Do not overcook.
Beat the eggs with a whisk until lemon colored and add milk. Stir well and then cook. If they start to dry as they cook, turn down heat and put a lid on it to let them "steam" a bit. The secret is add milk before cooking. (For a different spin, sprinkle shredded cheese into the mix and cook on low heat.)
Whisk the eggs before cooking so there's a lot of air. Don't stir them too much while cooking , and don't overcook them til they're dry. Keep the temp low too.
a touch of milk or water, then start cooking them in a really hot pan with melted butter and if you wanna cheat and make em even fluffier....pop em in the microwave just before set and they will rise even more...I do this with really large dinner omelettes, for the record, to get that nice,lovely fluff!